Panna cotta is an Italian dessert very appreciated all over the world. It is easy to prepare and to personalize: indeed, it can be flavoured in many different ways.
Basil panna cotta is a fun but very refreshing desert, ideal at the end of a hearty meal thanks to the aromatic note of basil.
It is a dish for cooks who are not afraid to be daring and want to bring an original touch to the table!

Basil panna cotta

Basil panna cotta

Ingredients for 6 persons:

450 ml of fresh cream
100 g of sugar
20 g of fresh basil
250 ml of whole milk
8 g of Gelatin
50 g of dark chocolate


Soak the gelatin in 3 tablespoons of cold milk for 10 minutes.

Rinse the basil leaves thoroughly and puree them in a blender together with the sugar.

Put the water and sugar in a small pot with the milk and simmer on low heat until the sugar dissolves.

Add 400 ml of cream and simmer until it is nearly boiling.

Add the gelatin with the milk and stir constantly until it dissolves without lumps (if any lumps remain, filter the panna cotta before pouring it into the molds).

Take 6 single-portion silicone or disposable molds and divide the panna cotta into six parts.

Allow it to cool, then refrigerate for at least 3-4 hours.

To make the sauce, melt 50 g of dark chocolate with 50 ml of cream in a hot water bath. Amalgamate thoroughly.

Remove the panna cotta from the mold and serve with a few spoonfuls of chocolate sauce. Garnish with small basil leaves.

Basil panna cotta

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